Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (English Edition) PDF ダウンロード無料

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Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (English Edition) PDF ダウンロード無料

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Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (English Edition)
書籍の説明

  • ファイル名: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (English Edition) PDF ダウンロード無料.
  • ISBN : 80584280
  • リリース日 : 23 2月 2020
  • ページ数 : 80 ページ
  • 著者 : José Manuel Lorenzo (編集)
  • 作成者情報 : José Manuel Lorenzo (編集)
  • エディター : 独立した出版社

 

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書籍の説明

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著者について
José Manuel Lorenzo is a Head of Research at the Centro Tecnológico de la Carne de Galicia, Ourense, Spain and associate professor at the University of Vigo, Spain. He is the author of more than 670 scientific articles, and more than 300 communications to congresses, mostly international. He has edited twelve international books and one national. Moreover, he has written seventy-six chapters in international and national books. He is Chief Editor in Frontiers in Animal Science journal, and Associate Editor of five prestigious journals: Food Analytical Methods, Journal of the Science Food and Agriculture, Animal Science Journal, and Canadian Journal of Animal Science He has also edited several Special Issues for these high impact journals to create more discussion around key aspects of functional food development: innovative technologies, functional ingredients, and food safety and quality.

Mirian Pateiro Moure is a researcher at the Centro Tecnológico de la Carne de Galicia, Ourense, Spain. Her scientific production includes 164 scientific articles in high impact peer-reviewed journals and 25 book chapters in the food science and biochemistry areas, as well as 89 scientific communications to national and international meetings, congresses, and symposia.

Erick Saldaña is Research Professor at Universidad Nacional de Moquegua (Moquegua – Perú) and obtained his PhD student in Food Science and Technology in the Luiz de Queiroz College of Agriculture of the University of São Paulo (Brazil) in 2019. He obtained his Bachelor degree in Agroindustry Engineering in the National University of Trujillo (2010) and his Master degree in Food Science and Technology (2015) in the Luiz de Queiroz College of Agriculture of the University of São Paulo. He has been carrying out studies on the development of new food products, social media, sensory analysis, and consumer science in processed food, mainly in meat products. He is the author of 48 scientific articles in well-recognized peer-reviewed international journals, 8 communications to national and international congresses.

Paulo Eduardo Sichetti Munekata is a postdoctoral researcher (Juan de la Cierva – formación scholarship) at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He is the author of 129 scientific articles in well-recognized peer-reviewed international journals, 27 book chapters in international publishers, 40 communications to national and international congresses. Currently, he is directly involved in projects aiming to: 1) Characterize natural compounds with antioxidant activity; 2) Develop healthier food products (particularly meat products) using natural compounds (specially antioxidants); 3) Study the effect of natural and active ingredients in the technological properties of food products. –このテキストは、paperback版に関連付けられています。

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